Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart vinegar
- one cup water
- one ounce stick cin- namon
- one-half ounce whole cloves
- one-half ounce ground cinnamon
- four pounds sugar
- seven pounds peaches
- two cloves
Directions
One quart vinegar, one cup water, one ounce stick cin- namon, one-half ounce whole cloves, one-half ounce ground cinnamon, four pounds sugar, about seven pounds peaches. Rub fuzz of peaches and stick in one or two cloves and small piece of cinnamon. Boil vinegar, sugar and several small bags of above spices, taste syrup and when heavy and sweet enough put in peaches (as many as you can conveniently manage) ; when peaches become soft enough to pierce easily, put in fruit jars and fill up with syrup. Before filling jars cook juice until a heavy syrup so it will make drip off spoon like jelly. If you run short of juice make a little more so as to have enough to fill up jars. Mrs. F. E. Crassly.